Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots
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概要
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We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipomoea batatas cv. Ayamurasaki) roots. The beverage produced from cooked roots had higher DPPH-radical-scavenging activity and antimutagenicity than that produced from raw roots. To compare the anthocyanin quality contained in the beverages prepared with and without cooking, the kinds and relative amounts of pigments in the two beverages were compared. In both samples, we identified 10 peaks. The aglycones of the anthocyanins in both samples were cyanidin and peonidin. The beverage prepared with cooking contained particularly large amounts of acylated anthocyanins, and the beverage prepared without cooking contained large amounts of deacylated anthocyanins.
- 2005-12-01
著者
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Ohba Riichiro
Department Of Applied Microbiol Technology Faculty Of Engineering Sojo University
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Terahara Norihiko
Department Of Food Science For Health Faculty Of Health And Nutrition Minami-kyushu University
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Terahara Norihiko
Department Of Food Science And Technology College Of Horticulture
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SAIGUSA NORIAKI
Department of Applied Microbial Technology, The Kumamoto Institute of Technology
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Saigusa Noriaki
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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Saigusa Noriaki
Department Of Applied Microbiol Technology Faculty Of Engineering Sojo University
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